ii. Meat.

Beef, gra.s.s-lamb, mutton, veal, buck venison.

iii. Poultry and Game.

Chickens, ducks, fowls, _green geese, grouse_ (from 12th), leverets, pigeons, plovers, rabbits, turkeys, turkey poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.

iv. Vegetables.

Artichokes, beans (French, kidney, scarlet and Windsor), white beet, carrots, cauliflowers, celery, cuc.u.mbers, endive, pot-herbs of all sorts, leeks, lettuces, mushrooms, onions, peas, potatoes, radishes, salad of all sorts, salsify, scorzonera, shalots, spinach, turnips.

v. For Drying.

Basil, sage, thyme.

vi. For Pickling.

Red cabbage, capsic.u.ms, chilies, tomatoes, walnuts.

vii. Fruit.

Apples: Codlin, summer pearmain, summer pippin. Cherries, currants, figs, filberts, gooseberries, grapes, melons, mulberries, nectarines, peaches. Pears: Jargonelle, summer, Bon Chretien, Windsor. Plums, greengages, raspberries, Alpine strawberries.

39. In Season in September.

i. Fish.

Barbel, brill, carp, c.o.c.kles, cod, conger-eels, crab, _dace_, eels, flounders, gurnets, haddocks, hake, herrings, lobsters, mullet, mussels, _oysters, perch, pike_, plaice, prawns, shrimps, soles, tench, thornback, turbot, whiting.

ii. Meat.

Beef, mutton, pork, veal, buck venison.

iii. Poultry and Game.

Chickens, ducks, fowls, _green geese, grouse, hares_, larks, leverets, partridges, pigeons, plovers, rabbits, _teal_, turkeys, turkey poults, wheat-ears, _wild ducks_, wild pigeons, wild rabbits.

iv. Vegetables.

Artichokes, Jerusalem artichokes, beans (French and scarlet), cabbages, carrots, cauliflowers, celery, cuc.u.mbers, endive, herbs of all sorts, leeks, lettuces, mushrooms, onions, parsnips, peas, potatoes, radishes, salad of all sorts, shalots, turnips.

v. Fruit.

Apples: Golden n.o.b, pearmain, golden rennet. Cherries (Morella), damsons, figs, filberts. Grapes: Muscadine, Frontignac, red and black Hamburgh, Malmsey. Hazel nuts, walnuts, medlars, peaches. Pears: Bergamot, brown beurre. Pineapples, plums, quinces, strawberries, walnuts.

40. In Season in October.

i. Fish.

Barbel, brill, turbot, carp, c.o.c.kles, cod, conger-eels, crabs, _dace, dory_, eels, gudgeon, haddocks, _hake_, halibut, herrings, lobsters, mussels, oysters, perch, _pike_, prawns, salmon-trout, shrimps, smelts, soles, tench, thornback, whiting.

ii. Meat.

Beef, mutton, pork, veal, doe venison.

iii. Poultry and Game.

Chickens, dotterel, ducks, fowls, green geese, grouse, hares, larks, moor-game, partridges, _pheasants_, pigeons, rabbits, snipes, teal, turkey, wheat-ears, widgeon, wild ducks, wild pigeons, wild rabbits, woodc.o.c.ks.

iv. Vegetables.

Artichokes, Jerusalem artichokes, broccoli, cabbages, cauliflowers, celery, coleworts, endive, herbs of all sorts, leeks, onions, parsnips, peas, potatoes, radishes, salad, Savoys, scorzonera, skirrets, shalots, spinach (winter), tomatoes, truffles, turnips.

v. Fruit.

Apples: Pearmain, golden pippin, golden rennet, royal russet. Black and white bullace, damsons, late figs, almonds, filberts, hazel nuts, walnuts, filberts. Grapes, medlars. Peaches: Old Newington, October.

Pears: Bergamot, beurre, Chaumontel, Bon Chretien, swan's-egg.

Quinces, services, walnuts.

41. In Season in November.

i. Fish.

Barbel, brill, turbot, carp, c.o.c.kles, cod, crabs, _dace, dory_, eels, gudgeons, gurnets, haddocks, _hake_, halibut, herrings, ling, lobsters, mussels, oysters, perch, _pike_, plaice, prawns, salmon, shrimps, skate, smelts, soles, sprats, tench, thornback, turbot, whiting.

ii. Meat.